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Thai Tempeh Buckwheat Wraps

Thai Tempeh Buckwheat Wraps

5 from 2 reviews

Flavorful and nutritious buckwheat wraps loaded with teriyaki tempeh, avocado, red cabbage and a garlicky peanut sauce.

Ingredients

Scale

Buckwheat Wraps

  • 1/4 cup buckwheat flour
  • 1/4 cup rice flour
  • 2 tbsp tapioca starch
  • 1/4 tsp salt
  • 1/2 cup water

Teriyaki Tempeh

  • 5 ounces tempeh
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 clove of garlic, minced
  • 1 tbsp freshly grated ginger
  • 1 tsp sesame oil
  • 1/4 tsp sriracha

Garlicky Peanut Sauce

  • 1/2 cup raw cashews, soaked at least 2 hours
  • 1/3 cup water
  • 2 tbsp peanut butter
  • 1 tbsp lime juice
  • 2 tsp soy sauce
  • 1 clove of garlic

Filling: 1 avocado, sliced red cabbage, greens like lettuce or spinach

Instructions

Buckwheat Wraps

  1. Combine the buckwheat flour, rice flour, tapioca starch and salt in a mixing bowl. Slowly pour in the water and whisk until the batter is smooth and no clumps remain. Let sit 10 minutes.
  2. Heat a non-stick skillet over medium heat. Lightly grease it and remove excess oil with a kitchen paper towel. Pour about 1/4 cup of batter onto the skillet, and tilt the pan with a circular motion to spread the batter. Cook for about 1 minute, then flip it and cook the other side for another minute.
  3. Transfer the wrap to a plate and cover with a clean kitchen towel to keep it soft. Repeat with the remaining batter.

Teriyaki Tempeh

  1. Cut the tempeh into thick 2-inch matchsticks. Set aside.
  2. Make the marinade: whisk together the soy sauce, maple syrup, ginger, sesame oil, and sriracha. Pour into a baking dish or large container. Add the tempeh and toss to coat. Cover, and let marinate at least 2 hours or overnight in the refrigerator.
  3. Once the tempeh has marinated, heat a teaspoon of oil in a skillet over medium heat. Once hot, add tempeh (reserve the marinade) and cook for about 3 minutes, or until golden brown. Flip the sliced tempeh and cook for another two minutes. Once it starts to caramelize, deglaze the pan with the reserved marinade. Remove from heat and set aside.

Garlicky Peanut Sauce

  1. Drain and rinse the soaked cashews. Add cashews, water, peanut butter, lime juice, soy sauce, and garlic to a blender. Blend on high speed, scraping down the sides once or twice, until you get a smooth sauce. Taste and adjust seasonings if needed.

Assemble

  1. Lay one buckwheat wrap on a plate. Place a few leaves of salad in the middle, then top with 3-4 tempeh matchsticks, red cabbage, 3 slices of avocado, and drizzle with the garlic peanut sauce (about 1 tbsp). Alternatively, you can spread the garlic peanut sauce onto the whole wrap and top with the filling. Roll tightly to form a wrap.
  2. Wraps can be served warm, or cold. They will keep for up to 2 days in the refrigerator.

Notes

Nutrition information is an estimate, it includes avocado and the garlic peanut sauce.

Nutrition